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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE BEEF. | 2. Place short ribs and broth in a large dutch oven. | 3. Add water to cover ribs, and bring to a boil. | 4. Reduce heat and simmer, skim foam from the broth. | 5. Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string. | 6. Place the bundle in the broth with salt and pepper. | 7. Simmer, covered, for about 1 1/2 hours or until meat is very tender and falls off the bone. | 8. Remove the bouquet garni and strain the broth. | 9. Return the broth and meat to the pan. | 10. Stir in the carrots, leeks and celery. | 11. Bring mixture to a boil. | 12. Reduce heat and simmer, covered for 10 minutes or until vegetables are tender. | 13. Return mixture to the boil, add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente). | 14. Remove meat, and separate meat from bones. | 15. Have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes. | 16. Serve soup forst with 2 or 3 matzo balls per bowl. | 17. Slice meat and garnish plate. | 18. FOR THE MATZO BALLS: | 19. Blend fat or oil with eggs. | 20. Mix matso meal with salt, and combine these 2 mixtures and blend well. | 21. Add soup stock or water and mix until uniform. | 22. Cover mixture and refrigerate for one hour. | 23. In a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired. | 24. From the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter. | 25. Reduce flame and drop matzo balls into the gently boiling water. | 26. Cover pot and cook 30 to 40 minutes. | 27. Remove matzo balls from water and add to the Boiled Beef Belmont soup. | 28. The soup is seved separately from the platter of boiled beef. | 29. Add your own choice of accompaniments to the beef platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib beef	3			3728.592	0.0	238.2761	300.3286
beef broth	2	cups		33.6	0.192	5.472	1.056
bay leaf	2			-	-	-	-
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
salt	2	teaspoons		-	-	-	-
pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
carrot	1 1/2	cups	sliced	78.72	18.3936	1.7856	0.4608
leek	1	cup	sliced	54.29	12.5935	1.335	0.267
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
lima bean	1/2	cup		88.14	15.7326	5.3352	0.6708
egg noodle	4	ounces		437.76	81.2478	16.1424	5.0616
salt pepper				-	-	-	-
oil	4	tablespoons	melted	448.51199999999994	0.0	0.1434	50.9338
egg	4		beaten	286.0	1.44	25.12	19.02
matzo meal	1	cup		-	-	-	-
salt	1	tablespoon		-	-	-	-
water	4	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.